Aglio e Olio

1/2 cup olive oil
8 cloves garlic, minced
1/2 to 1 teaspoon crushed red pepper
1/2 cup finely shredded Pecorino Romano cheese, 2 oz
1/3 cup snipped fresh Italian flat leaf parsley
1/2 teaspoon ground black pepper
1/4 teaspoon salt
12 to 16 oz. dried pasta, cooked and drained
Finely shredded Pecorino Romano cheese

In small pan, heat oil over medium heat. Add garlic and crushed red pepper. Cook about 1 minute or until fragrant. Remove from heat.

Add garlic mixture, 1/2 cup cheese, parsley, black pepper, and salt to hot cooked pasta. Toss gently to coat.

Serve with more cheese.

6 servings


Chef’n GarlicZoom Garlic Chopper (X-Large)

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